I first tried this recipe when I was looking for a dessert option. My friend Becky was coming over for dinner and rather than a cake (which can sometimes feel too heavy) or a fruit salad (which can sometimes feel too healthy) I felt like cheesecake was a happy medium.
Having just learned to make caramel, I decided to use this as a topping but if you fear it might be too sweet for you, the rest of the recipe works without it.
Becky and I really enjoyed the cheesecake. The only thing I would say is it was quite messy when serving, but that could be largely down to my presentation skills! We both went back for seconds and she and even took some home for her partner (cue more messy servings in an attempt to get it in some eco tupperware).
This is a baked cheesecake, which means it needs to go in the oven. You’ll also need a spring-form tin.
For the base:
- 50g/2oz melted butter, plus extra for the tin
- 200g/ chocolate digestives
For the cake
- 3 tubs of cream cheese (I used Philadelphia)
- 1 teaspoon vanilla extract
- 150g/5oz golden caster sugar
- 2 tablespoon plain flour
- 4 medium eggs
For the caramel:
- 200g/7oz light brown sugar, packed
- 4 tablespoon unsalted butter
- 1 teaspoon sea salt, or to taste
- 120ml double cream
- 1 tablespoon vanilla extract
- Heat oven to 180C/160C. Grease the cake tin and line the bottom with grease proof paper.
- Combine all the caramel ingredients in a saucepan and simmer over low heat, whisking constantly or until it gets thick. It takes about 10 mins, so make sure you have time…and a strong arm! Keep in mind it thickens more as it cools.
- Put the biscuits into a food processor/blender and blitz to crumbs. Then pour in the melted butter. and pour in the melted butter.
- Press the biscuit mixture into the base of the tin (the easiest way to do this is to use your hand.
- Place the tin in the oven and bake for 10 mins, then remove from the oven to cool.
- In the meantime, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Mix in the eggs, one at a time, until you have a thick, smooth custard consistency.
- Tip over the base and bake in the oven for 10 mins.
- Reduce the temperature to 140C/120C and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar – a tea towel holding the door open is ideal.
- Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. This can keep for two days.
- On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base. Spoon the caramel over the cake and swirl with the back of the spoon, then serve!
- The cheesecake will last at room temperature for a couple of hours. I served mine with vanilla ice cream and strawberries.
If you’re a bit of a cheesecake lover, check out my other recipe, Champion Boy Cheesecake which contains one of my other favourite toppings; MALTEASERS!